Cleary's Pub

(Critical)
Dumplings found in the walk in cooler from previous nite at 44 -46 degrees f. As per pic dumplings were cooled with one ice wand. Provide an additional ice wand. If this is cooled at night when the ice wand cannot be changed with a new one after the ice wand melts, then the food is to be split into two or more containers placing a minimum of one ice wand in each to expedite the cooling process. Food must be checked in the am when pic arrives to assure that the food has cooled rapidly from 135 - 70 in 2 hours and from 70 - 41 in an additional 2 hours. Corrected by discarding dumplings ar time of inspection and by discussion of a revised cooling process. Monitor temperatures for cooling and fax to perri boman at 734 222-3930

(Critical)
Chocolate milk found in the beer cooler at the bar at 44 - 45 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by relocating chocolate milk to the walk in cooler and consuming within four hours of removal from temperature control

(Critical)
Assorted potentially hazardous foods including cut lettuce, cut tomatoes, cheese , deli meat , sour cream found on the top of the prep unit at 46 - 48 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding potentially hazardous foods at the time of the inspection

All of the cutting boards in the kitchen need to be replaced as they are scored and no longer cleanable. Replace cutting boards that are in poor repair.

The top section of the prep unit is not holding ph foods at 41 degrees f or below. Ambient air temperature at 47 degrees f. Ph foods found a t 46 - 48 degrees f. Call for repair of unit. Do not place ph foods in top section of prep unit until repaired and capable of holding ph foods at 41 degrees f or below. The bar cooler was found with an ambient air temperature of 46 degrees f and 52 degrees f at the other end. Chocolate milk was found in the unit between 44 - 45 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Call for repair/adjustment of bar cooler

(Critical)
The prep unit was found to be holding potentially hazardous foods at 47 degrees f on the top of the unit, 48 - 52 degrees f on the bottom left of the unit. Right side of unit on bottom was 41 degrees f. Potentially hazardous foods must me maintained at 41 degrees f or below. Corrected by discarding ph foods that were elevated in temperature and relocating remaining foods to the walk in cooler. Call for repair of unit. Do not store ph foods in the unit until repaired and capable of holding ph foods at 41 degrees f or below consistently throughout the unit.

(Critical)
Raw perch found next to pickles in the upright sliding door cooler. Store raw foods so that they are not above or in close proximity to foods that are ready to eat. Corrected by relocating the pickles away from the raw fish.

The prep unit was found to be holding assorted ph foods at 47 degrees f on the top of the unit and 48 - 52 degrees on the left bottom of unit. Right side foods were at 41 degrees f. Call for repair of unit. This unit is ordered out of service for the storage of ph foods until repaired and capable of holding ph foods at 41 degrees f or below.

The following non food contact surfaces need cleaning: the fryer cabinets, sides of equipment, sliding door tracks and interior of the display cooler in the kitchen, area where coverplate should be on the pizza prep unit, fan covers on the walk in beer cooler in the basement. Clean now and place on a more frequent cleaning schedule.

Most potentially hazardous foods in the reach in freezer were partially thawed out. Temped at 36 degrees f. Call for repair of unit to hold ph foods frozen solid

The reach in freezer in the kitchen is not holding foods frozen solid. Foods were temped at 36 degrees f. Call for repair of unit to hold foods frozen solid.

Floors under the equipment and at the floor wall junctures need cleaning: clean now and place on a more frequent cleaning schedule.

(Critical)
The interior of the ice machine has build up on the splash guard. Clean now and place on an adequate frequency to preclude build up.

The interior ceiling of the microwave needs cleaning. Clean now and place on a more frequent cleaning schedule.

The light bulbs in the dry storage room in the basement are not plastic coated or shielded. Provide a plastic coated bulb to minimize potential for glass fragments to get onto dry goods and food contact surfaces if bulb should shatter.

Ice build up on the condensate line in the walk in freezer. Eliminate ice build up so area is smooth and cleanable.

The following non food contact surfaces need cleaning: the hood filters which are dripping frease onto the canopy, the interior ledge of the pizza pre unit, the sliding door tracks on the display cooler, the fryer cabinet on the side furthes to the right. Clean now and place on a routine cleaning schedule, at a more frequent schedule to preclude build up.

The utensil tubs are in need of cleaning. Clean now and place on amore frequent cleaning schedule.

(Critical)
The automatic dishmachine at the bar is not dispensing any sanitizer. The bucket of sanitizer sun san was full and clear in color. May not be pumping. Repair pump or line as necessary to provide 6- ppm cl. After replacing container with eco san and cycling 5 times the dishmachine was still not providing any sanitizer. Repair to provide 50 ppm cl.

(Critical)
The burritos in the prep unit on the top were found at 52 - 54 degrees stacked above the top rim of the container in the top of prep unit. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by discarding burritos. Do not overstack the containers as the top of the prep unit is designed to keep the food cold in the container and not sitting above the top rim.

The inline watts 9bd on the pop line is leaking possibly at the intermediate vent but may also be leaking at the connection. Repair or replace if necessary to have a properly functioning backflow preventer that does not leak. Plumb intermediate vent to the mop sink to discharge via an airgap. The current backflow preventer does not have a discharge line at the intermediate vent.

The light bulbs in the rear storage area in the basement next to the office has unshielded bulbs. Replace with shielded bulbs to minimize potential for glass fragments to get onto food contact surfaces.

The cover plate for the motor housing on the prep unit is missing. Accumulation of dirt and food debris in this area was excessive. Clean and replace cover plate to eliminate debris build up

The following non food contact surfaces need cleaning: the interior of the prep units. The interior of the walk in cooler, the interior of the sliding door cooler and track ledge of this unit. The fan cover in the walk in cooler had onion skin attached to it. Sides of equipment especially the fryer needs cleaning. The shelving in the walk in cooler needs cleaning. Clean now and place on a more frequent cleaning schedule.

Cooked chicken in seasoned water marinating in small bucket was to be placed into the walk in cooler to cool. This is an improper cooling technique as bucket is too deep to properly cool chicken within required time. 135 to 70 in two hours and 70 to 41 degrees f in the remaining 4 hours. Use a shallow pan no more than two inches deep and place in the walk in cooler uncovere. Corrected at time of inspection to changing technique as indicated above.

The gasekts on the prep unit doors are torn. Once torn they are no longer cleanable. Replace split gaskets. Handle missing on the sliding door cooler in the kitchen. Excess frost build up noted on ta two door unit which was not in use at time of inspection. Repair and eliminate frost build up.

Floors, walls and ceilings throughout the facility need cleaning. Especially under the equipment, shelves etc. Ceiling tiles are stained or dirty and need cleaning or replacement. Clean now and place on amofre frequent cleaning schedule.

A dog cage and tray is in use for storing containers of raw meats in the walk in cooler. This unit is not approved for use in a food service establishment and was found to have rust and mold on the bars at time of inspection. Remove from facility and use approved materials.

The following equipmen t is in poor repair. Gaskets on the prep unit doors are torn. Once torn they are no longer cleanable. Replace split gaskets. Handles are missing or broken on the prep unit, true cooler ( doors also cracked and using duct tape to cover crack), microwave handle missing with opening to microwave control panel. Replace microwave with an nsf commercial unit. Replace doors for the true cooler due to both cracked glass and handle missing. Reglue handle strip for sandwich prep unit. Excess frost build up at the bar for the beer cooler. Possibly
due to gaskets not sealed to cooler front. Door may also be out of alignment as hinge is slightly loose. Repair or replace to eliminate excess fronts build up. Corner of lid on sandwich unit is duct taped due to sharp edge. Duct tape is prohibited due to not be cleanable and it is sticky so it will hold food debris. Replace lid with one not broken.

Floors throughout the facility need cleaning. Especially under the equipment and in the walk in cooler, and at the floor wall junctures. Clean now and place on a more frequent cleaning schedule.

There is a food tub that has a broken corner and crack. Replace as it is no longer cleanable.

The interior of the prep units, motor/compressor housing area of prep units, fan covers in the beer cooler walk in in the basement, need cleaning. Clean now and place on a more frequent cleaning schedule.

Cover plates for the motor housing on the prep units is missing and these areas are accumulating excess food debris. Clean and replace cover plates. To minimize build up.

One of the metal stem thermometers on the line was not properly calibrated as it was reading 40 degrees f. Properly calibrate thermometers so that the provide accurate temperatures.

Assorted cartons and containers of foods on the floor in the walk in cooler. Provide or additional shelving or adjust shelves so that cartons and containers of foods are not stored on the floor to allow access for routine cleaning.

The interior ceilings of the microwave and pizza oven catch trays on wall side bottom need cleaning. Clean now and place on a more frequent cleaning schedule.

Utensil tubs in the rear storage area on the shelves are in need of cleaning. Clean now and place on a more frequent cleaning schedule.

There are fewer 5 gal pickle buckets in use, but some are still being reused for food storage. Continue to replace containers with approved food grade containers that are reuseable.

Thermometer missing from the sandwich prep unit. Replace thermometer so that the unit can be monitored for proper temperature.